Mango, pineapple, banana, spinach, peanuts, peanut butter, coconut flakes, hemp seeds, Vanilla Ka’chava protein powder.
Read MoreYour favorite Girl Scout Cookie just got a Tuesday Foods make-over! Introducing our Vegan Samoa Cookies. Thin crisp shortbread cookie with gooey, delicious caramel coconut topping! Store in the fridge (or freezer).
Read MoreMove over hummus…..we have a new dip on the menu! In this version of the classic Greek dip - we swap out potatoes for parsnips, which gives the dip a touch of sweetness and a velvety smooth texture that pairs well with the vegan feta, lemon and chilies.
Read MoreThis spring vegetable and quinoa soup highlights many of spring vegetables you can find at the market in the upcoming weeks, quinoa for some protein to keep you fuller longer, veggie broth for some extra nourishment and immune-boosting. Top with our NEW Super Foods Sprinkle packed with protein packed hemp seeds, selenium laden brazil nuts, and anti-inflammatory turmeric!
To reheat: Place the soup on medium heat and warm up slowly with occasional stirring.
Read MoreChef Brit’s Lemon Blueberry Chia Pudding is the perfect breakfast for on the go or an easy morning at home. It’s loaded with fresh blueberries and tangy lemon - simple, refreshing and oh-so-delicious!
Read MoreThis Chocolate Chia Mousse is creamy and satisfying but 100% vegan, gluten-free, and healthy. With a double dose of healthy fats and lots of antioxidants, it’s a healthy breakfast that’ll keep you full all morning, or an after dinner treat to share.
Read MoreA rich, creamy (but dairy-free) soup - made with potatoes and a secret cauliflower sneak (to ensure you get your dose of veggies) make this soup a new Tuesday favorite. It sounds “naughty” but is actually exceptionally light and nutritious. Garnish with a sprinkle of fresh green onions and vegan cheddar cheese, and this is as cozy as it gets!
TO REHEAT: Pour into a sauce pan and warm over medium heat until steamy. Stir occasionally to ensure even heating, and to prevent burning on the bottom of the pan. Garnish with fresh chopped green onion and coconut bacon.
Read MoreCHECK FOR OLIVE PITS! (sometimes they sneak through…) At Tuesday Foods we love refreshing salads with bold flavors - and this one hits the mark. Crispy fresh lettuces, juicy tomatoes, cucumbers, olives, lemony chickpeas, pickled red onions, slightly spicy pepperoncini and sweet peppadew peppers, plus our favorite vegan feta cheese go into this flavorful Greek salad. Wonderful on it’s own as a light lunch, or you could serve it as a robust side salad with chicken, fish, or pasta.
TO SERVE: Empty contents from the jar and toss with a drizzle of our house made Herby Tahini Dressing and fresh herbs of your choice. Note: A little dressing goes a long way. Use a light hand to dress.
Read MoreUpon waking - start your day with 1/2 of a lemon squeezed into 16 ounces of filtered water - served warm or room temperature. The lemon water will help you get a jump start on hydration, stimulate digestion and promote elimination, and give you a nice boost of Vitamin C.
Granny Smith Apples: For a crunchy and satisfying snack - apples are an excellent source of fiber and vitamin C, but are also high in water content which can help you stay full, not to mention hydrated,
Read MoreSip this Calming Hot Coco in the evenings, 1 hour before bed. The most pure form of chocolate - Cacao is packed with antioxidants, fiber, and magnesium. Cinnamon and cardamon add a warm depth of flavor and have a calming affect on muscles and the senses - helping to promote a restful sleep. Reishi mushroom is an adaptogen known to support sleep and help your body adapt to the occasional stress life throws your way.
How To Pepare: To the blender add 1 Tablespoon Calming Coco Mix + 6-8 ounces hot water. Blend on high for 1 minute.
Read MoreThis celery soup is light, flavorful and makes for a perfect cleansing meal. Celery fights inflammation, is healing for the gut, lowers cholesterol, lowers blood pressure and is super high in antioxidants. The digestive benefits of celery are partly due to its diuretic effects - and also because it boosts circulation within the intestines, therefore helping improve digestion and relieving bloating and puffiness from water retention. The insoluble fiber found in celery has strong pre-biotic effects - supporting the growth of good bacteria in our gut.
Serve with a sprinkle of fresh dill and a squeeze of lemon. Salt + pepper to taste.
Read MoreHemp seeds, chia seeds, flax seeds, almond butter, banana, raspberries, strawberries.
Read MoreWe are always looking for new ways to make veggie burgers, and these Spicy Broccoli Burgers are our new favorites. With antioxidant-rich broccoli and protein packed quinoa these veggie burgers are delicious and deliver a nutritious punch.
TO SERVE: In an oiled saute pan over medium heat - warm the burgers to desired temperature, about 3 minutes on each side, flipping very carefullly to avoid breaking. The root fries can be warmed in the same pan (or in the oven), until crisp. We are serving the bugers in butter lettuce leaves, with our house made Chipotle Ranch Dressing for dipping.
Read MoreThese healthy Zucchini Brownies are one of our favorite guiltless treats! We start with a green veggie, and end with a decadent dessert. It makes us feel like magicians - and the zucchini is truly the magic ingredient! Delicious for an afternoon snack, healthy dessert - or even for breakfast! Please store in the fridge.
Read MoreCherry, blueberry, banana, raspberry, açaí, Your Super Energy Bomb, spinach, hemp hearts, cacao nibs + coconut. Delicious with a sprinkle of granola on top.
Read MoreThese vegan and gluten free “meatballs” are crispy on the outside, tender on the inside, and so savory and delicious. Made with a base of chopped mushrooms, garlic and ginger combined with quinoa and black beans - these plant based beauties are sure to please. Served over roasted veggies and brown rice noodles, topped with a drizzle of our house made sesame ginger dressing, crushed peanuts, and fresh herbs - scallion, mint or cilantro
TO SERVE: Warm the meatballs in a a saute pan over medium/high heat, with a little coconut oil melted in the pan. Note: Noodles and can be served cold, or warmed (in the same pan as the meatballs.) Once plated - drizzle each serving with sesame ginger dressing and a sprinkle of crushed peanuts and fresh herbs.
Read More{We recommend eating this dish at the beginning of your week} Capellini pasta, served over spaghetti squash with house made vegan Alfredo sauce and bright green peas. This dairy free Alfredo sauce is as comforting as the classic version, but made with 100% plant based ingredients. Creamy, rich, and flavorful! Add salt, pepper and herbs to taste. Serve the pasta warmed and enjoy along side the fresh arugula and spinach salad, with pine nuts and currants + house made balsamic vinaigrette.
To reheat the pasta simply warm in a sauté pan on medium heat until desired temp. Add a little water or nut milk to thin the sauce as needed. Salt, pepper and fresh herb to taste. The squash will continue to produce moisture, so please enjoy this dish on the front end of your week.
Read MoreAvocado, almond butter, brazil nut, black cherry, blackberry, blueberry, banana, date, hemp seeds, flax seeds, Your Super Forever Beautiful, spinach.
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